* 1 cup heavy whipping cream
* 1/2 cup unsweetened almond milk
* 4 egg yolks
* 1/4 cup Sweetener
* 2 tbsp unsalted butter
* 1 1/2 tsp pure banana extract
* 2 tsp vanilla extract
* 1/8 tsp xanthan gum
* Pinch salt
​
1. Add the whipping cream and unsweetened milk to a medium saucepan. Bring to a boil over medium heat.
2. Meanwhile, in a bowl, whisk 4 egg yolks with the sweetener and a pinch of salt until combined.
3. Slowly incorporate 1/2 of the hot cream into the yolks mixture. Whisk continuously to avoid cooking the yolks. Return the mixture from the bowl to the saucepan and whisk continuously. Cook for 2-3 minutes until slightly thickened.
4. Turn off the heat and incorporate the butter, vanilla extract, and banana extract.
5. Sprinkle xanthan gum and whisk well to combine.
6. Divide between 4 serving glasses. Allow to cool at room temperature, then refrigerate for at least 1 hour before serving.
7. Serve the keto banana pudding with sugar-free whipped cream, a few banana slices, or a mini keto snickerdoodle cookie.
​
Nutrition facts per serving
Calories 313kcal
Total Carbs 2g
Net Carbs 1g
Protein 4g
Fat 33g
Fiber 1g
Sugar 1g
I’ve been wanting a good recipe for banana pudding and this looks amazing, definitely making it tonight. I wonder how the highkey vanilla wafers would hold up with this ?
Thanks for the recipe!
Printable Recipe: [https://www.lowcarbspark.com/keto-banana-pudding/](https://www.lowcarbspark.com/keto-banana-pudding/)
Ingredients
* 1 cup heavy whipping cream
* 1/2 cup unsweetened almond milk
* 4 egg yolks
* 1/4 cup Sweetener
* 2 tbsp unsalted butter
* 1 1/2 tsp pure banana extract
* 2 tsp vanilla extract
* 1/8 tsp xanthan gum
* Pinch salt
​
1. Add the whipping cream and unsweetened milk to a medium saucepan. Bring to a boil over medium heat.
2. Meanwhile, in a bowl, whisk 4 egg yolks with the sweetener and a pinch of salt until combined.
3. Slowly incorporate 1/2 of the hot cream into the yolks mixture. Whisk continuously to avoid cooking the yolks. Return the mixture from the bowl to the saucepan and whisk continuously. Cook for 2-3 minutes until slightly thickened.
4. Turn off the heat and incorporate the butter, vanilla extract, and banana extract.
5. Sprinkle xanthan gum and whisk well to combine.
6. Divide between 4 serving glasses. Allow to cool at room temperature, then refrigerate for at least 1 hour before serving.
7. Serve the keto banana pudding with sugar-free whipped cream, a few banana slices, or a mini keto snickerdoodle cookie.
​
Nutrition facts per serving
Calories 313kcal
Total Carbs 2g
Net Carbs 1g
Protein 4g
Fat 33g
Fiber 1g
Sugar 1g
I’ve been wanting a good recipe for banana pudding and this looks amazing, definitely making it tonight. I wonder how the highkey vanilla wafers would hold up with this ?
Thanks for the recipe!